Ingredients with Measurements:
- 1 lb. white fish fillet (tilapia, cod, or halibut)
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. chili flakes
- 1 tbsp. sesame seeds
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. sugar
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 green onions, sliced
- Salt, to taste
Special Equipment Needed:
- Wok or large skillet
- Strainer or cheesecloth
Step-by-Step Instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into bite-sized pieces and season with salt. Set aside.
2. In a dry wok or skillet, toast the Sichuan peppercorns, chili flakes, and sesame seeds over medium heat until fragrant. Transfer to a strainer or cheesecloth and let cool.
3. In a small bowl, whisk together soy sauce, rice vinegar, and sugar until the sugar dissolves. Set aside.
4. In the same wok or skillet, heat vegetable oil over high heat. Add garlic and ginger and stir-fry for 30 seconds or until fragrant.
5. Add the fish pieces and stir-fry for 2-3 minutes or until cooked through. Remove from heat and transfer to a serving plate.
6. In the same wok or skillet, add the toasted spices and green onions. Stir-fry for 30 seconds or until fragrant.
7. Pour the soy sauce mixture over the spices and stir to combine. Remove from heat and let cool for a minute.
8. Pour the chili oil mixture over the fish pieces. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or brown sugar.
- Vegetable oil can be substituted with peanut oil or canola oil.
Variations:
- Add vegetables such as bell peppers, carrots, or zucchini for a more colorful and nutritious dish.
- Use shrimp or scallops instead of fish for a seafood variation.
- Add more chili flakes for a spicier version.
Tips and Tricks:
- Make sure to pat the fish dry before seasoning to prevent excess moisture.
- Toasting the spices before using them enhances their flavor and aroma.
- Use a non-stick wok or skillet to prevent the fish from sticking to the pan.
- Adjust the amount of chili flakes according to your preference for spiciness.
Storage Instructions:
- Store leftover Sichuan fish in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fish in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the Sichuan fish on a bed of steamed rice or noodles.
- Garnish with additional sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried bok choy
- Chinese-style eggplant
Troubleshooting Advice:
- If the fish is sticking to the pan, add a little more oil or use a non-stick pan.
- If the chili oil is too spicy, reduce the amount of chili flakes or add more sugar to balance the heat.
Food Safety Advice:
- Make sure to cook the fish thoroughly to prevent foodborne illness.
- Wash your hands and all utensils before and after handling raw fish.
Food History:
- Sichuan cuisine is known for its bold flavors and use of Sichuan peppercorns and chili peppers. This dish is a popular example of the cuisine's signature flavors.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Chinese